The purpose of this research study is to determine the influence of the atomization and drying processes of blueberries (Vaccinium myrtillus L.) on two classes of bio-active compounds, vitamin C and anthocyanins.
Vitamin C was determined titrimetrically and the amount of anthocyanins was determined spectrophotometrically.
Regarding the vitamin C content, there is a decrease in atomized blueberries (40.82mg / 100g) compared to the blueberries fruit (48.93mg / 100g), and in the case of anthocyanin content there are significant differences, the atomized blueberries having a lower content (48.93mg / 100g) compared to the blueberries fruit (126.8mg / 100g).
Because there is significant difference between the samples analyzed in terms of vitamin C content and anthocyanins, it results that the atomization process influences the content of bioactive compounds quantitatively. By atomization the total surface of the oxygen in the air increases, increasing the risk of oxidation of anthocyanins